Frozen Cheesecake Popsicle Recipe

Frozen cheesecake popsicles on a white surface with blueberries and raspberries

This Frozen Cheesecake Popsicle Recipe is the perfect way to celebrate summer! Made with cheesecake ice cream and berry compote, these ice cream bars are so smooth, fruity, and creamy.

Course Dessert

Cuisine American

Keyword cheesecake ice cream, cheesecake popsicles, frozen cheesecake, homemade popsicles, ice cream bars, mixed berry cheesecake, popsicle recipe, red white and blue popsicle, red white blue popsicles

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 395kcal

Author Isabel Laessig

Equipment

Ice Cream Maker (optional, but helpful)
Stand Mixer (or electric hand mixer)

Ingredients

For the Cheesecake Ice Cream

8.9 oz. cream cheese 1 8 oz. package + 2 tablespoons, softened
1 large egg
1 teaspoon vanilla
½ cup granulated sugar
½ cup whole milk
1 cup heavy cream
2 teaspoons lemon zest
pinch salt

For the Crumble

½ cup graham crackers
4 teaspoons sugar
3 tablespoons unsalted butter melted

For the Blueberry Compote

2 cups blueberries frozen
1 tablespoon granulated sugar
1 tablespoon water

For the Raspberry Compote

2 cups raspberries frozen
1 tablespoon granulated sugar
1 tablespoon water

Instructions

For the Cheesecake Ice Cream

Using a hand mixer or electric stand mixer, beat together ½ cup sugar and 8.9 oz. cream cheese until smooth. Add in 1 egg and 1 teaspoon vanilla, scraping down the sides of the bowl as necessary.
In a medium saucepan, bring ½ cup whole milk to a simmer. With the electric mixer on low, very slowly pour the milk into the cream cheese mixture.
Add the mixture to the saucepan and heat on low, stirring continuously until it thickens. When it's ready, you should be able to see the bottom of the pan when stirring.
Strain the custard mixture into a bowl, then stir in 1 cup heavy cream, 2 teaspoons lemon zest, and a pinch of salt. Refrigerate for at least 2 hours.
Once cold, pour the custard into your ice cream machine and churn according to your machine's instructions until frozen.
Alternatively, if you do not have an ice cream machine, you can churn the cheesecake ice cream by hand. Keep it in the freezer and give it a good mix every 10-15 minutes for at least 1 ½ to 2 hours.

For the compotes

Add 2 cups frozen blueberries and 2 cups frozen raspberries to separate saucepans.
Add 1 tablespoon sugar and 1 tablespoon water to each pan and bring to a simmer.
Continue to simmer, stirring occasionally, for around 20 minutes, or until it thickens and the liquid has almost completely disappeared.
Allow to cool before using.

For the crumble

Place ½ cup graham crackers in a plastic bag and gently crush with a rolling pin until they are a crumb texture.
Mix the crumbs with 3 tablespoons melted butter and set aside at room temperature.

To assemble

Once all of your ingredients are made and ready, begin layering your separate ingredients into the popsicle molds.
I layered mine in the following order:
1. Ice cream
2. Blueberry compote
3. Ice cream
4. Cookie crumble
5. Ice cream
6. Raspberry compote
7. Ice cream
8. Cookie crumble
Freeze for about 2 hours before serving.
To remove the popsicles from the molds, run the ice cream molds under warm water and gently ease them out.

Video

Notes

Churning the ice cream by hand. You can mix the ice cream by hand, but it will take longer than using an ice cream machine. Keep it in the freezer and give it a good mix every 10-15 minutes for at least 1 ½ to 2 hours.
Try making cheesecake balls! Ball the ice cream up into bite-size balls with an ice cream scoop or spoon, then dip in Chocolate Ganache or coat them in the cookie crumble (or both!) and let them harden in the freezer. Serve them as-is or on sticks. Yum!
Use our berry compote recipe. You can use our Mixed Berry Compote instead of two separate compotes to make this frozen cheesecake recipe. It is delicious!

Nutrition